Decadent Cherry Jubilee

A vanilla ice cream and cherry plate in front of a glass and a bottle of Apothic Merlot


  • Your favourite vanilla ice cream (store bought)
  • 1 lb cherries (pitted)
  • ½ cup of sugar
  • Splash of Apothic Merlot


  1. Wash and pit the cherries.
  2. Place the pitted cherries and sugar in a large skillet. Stir to combine evenly.
  3. Cover the skillet and cook the cherries over medium-low heat until the sugar fully dissolves – about 4 minutes.
  4. Uncover and cook over medium-high heat until the cherries start breaking down and get juicy – about 5 minutes more.
  5. To flambé the wine:
    • If cooking over a gas flame, pull the pan off the heat and add in the wine. Ignite the alcohol with a long match or a match held with tongs. Swirl the pan slightly until the flames subside, about 30 seconds.
    • If cooking over an electric stove, put the wine in a small saucepan. Warm it over medium-low heat and carefully light it with a long match or one held with tongs. Pour the lit wine over the cherries, and swirl the pan lightly until the flames subside, about 30 seconds.

Finish & Serve

When you’re ready for dessert, ladle the cherries and their juices over prepared ice cream scoops and serve with a glass of Apothic Merlot for an easy, yet decadent dessert.

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© 2018 Apothic Wines, Modesto, CA. All rights reserved.

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